Find your winning nutrition strategy
Sports dietician and ASICS PRO Team member Ruth McKean will be answering all your nutrition questions in the forum today between 1-2pm.
She'll help you to create a winning nutrition strategy and offer advice on how to refuel and hydrate to ensure you run at your best on race day. All you’ll need to do is login and join the forum debate below.
Ruth is a leading sports dietician and an advisor to the Scottish Institute of Sport. She is also a member of the British Dietetic Association and Health Professional Council, and a former Scottish National 5,000m champion, so she’ll be ready to answer all your fuelling and hydration questions.
We're opening the discussion now so Ruth will be able to get stuck in straight away at 1pm - so start posting your questions now!
I'm currently focusing on Low GI for fuelling my runs so have been experimenting with flapjacks. Do you have any recipe advice or other ideas for low GI foods that I can eat on the run?
Despite being fully hydrated, with the right balance of salt etc, I still am prone to calf cramp in the latterstages of a marathon and even a half.Is there anything else I can ad to or take from my diet to help pre race and generally?
I'm an experienced runner over distance and I'm frustrated that I can't solve this problem.
I'm a complete beginner when it comes to knowing how to fuel longer runs and my half marathon. Do I go for simple carbs or complex ones? Do I need energy gels or sports drinks? I'm a confused mess! Any advice would be much appreciated.
Hello Ruth, do you have any advice for older runners? I'm interested in the foods (anti-oxidants?) that will help me recover and avoid injuries. Aches and pains don't go away as quickly as they used to!
If I get up at silly o'clock to go for a run I tend to just get up, some light stretching, drink a pint of water then go - have run up to 13 miles without anything to eat. Am normally famished when get back - am I doing myself any harm/increasing risk of injury or is this a good way of getting my body to learn how to run on my fat reserves (visibly I don't have much!)?
Hi Ruth, I'm running the Bacchus half marathon in September. They provide a range of sustinance as you go round the course including... Water, Wine, Jelly Babies, Gels, Bananas and Oranges, biscuits, dried fruit, crisps. What would you recommend going for? What kind of impact would having a glass (plastic cup) of wine duing the race have? Thanks!
Towards the end of a Half or Full marathon I tend to completely tank (especially in the Full marathon) as i get to a point in a race where i can't keep any carbs down ... i usually manage 2-3 gel shots but then can't stomach any more. I've done cross-country ultra-marathons when i'm doing more walking/jogging i can eat protein (especially boiled eggs!) and that works but obviously can't do that on the run. Are there any protein shots available or something you'd suggest to get me to the end?
I am currently training for the Budapest Marathon in October. I am in the process of building up my long distance runs and therefore need to think about fuelling during my runs.
I am all for going "natural" so my questions are:
Do you have a recipe for a home made sports drink that can help you keep going during long runs?
In your opinion, what are the best natural snacks during a long run (snacks that I can easily carry as well)?
Thank you for your replies in advance
Hi Ruth - are there any running 'super foods' that you would recommend introducing to a runner's diet? (I'm currently training for the GNR)
Hi everyone, Thanks for all your questions, I will try my best to answer them as fully as possible. Ruth
Thanks for all your questions, I will try my best to answer them as fully as possible.
Low GI (glycaemia Index) can be useful athletes and non athletes as it is thought to help with blood glucose control. This index is used to rank foods according to the immediate effect on blood glucose concentration and the food that it is often ranked against is white bread which is a very high GI food. High GI foods are classed as ones that are broken down quickly and therefore glucose enters the blood rapidly whereas low GI ones release more slowly and stop a rapid increase in GI. However I should also mention if you eat large portions of a low GI food it will still raise your blood sugar levels as the glycaemia load is also important. So you must also control portions and it may be better to eat smaller meals then some snacks and also bear in mind if you train twice per day (certainly if only 8 hours between session) then a higher GI recovery snack may be a good idea.
It is interesting to note also that if a low GI breakfast and low GI lunch then this does appear to have helpful affect for the rest of the day, so focus on these meals. Low GI food at breakfast is oats so porridge, granary bread (seed type bread) with peanut butter or other nut spreads such as almond, cashew spread, a pot of yoghurt
Other Low GI foods • apples, unripe bananas, pears, mangoes and grapes, baked beans• multigrain bread, porridge, untoasted muesli• crumpets, pasta, milk, low fat fruit yoghurtBlood glucose control is usually better when a consistent eating pattern is adopted with regular meals and snacks. Also when you add fat and protein to a meal this can change the GI of a food/slow the response so for example if you have jacket potato (which is very good for you but it is a high GI food but if you have it with tuna, cottage cheese, beans it will reduce it from a high to a lower GI food.
The flapjacks are a good idea but they can be so calorie dense because of butter, nuts, honey/syrup) so may be Low GI but don’t be eating large or frequently. I have no recipes to hand but look for fruit with some seeds or nuts which you do not usually eat to increase the vitamin and mineral variety in your diet and put as little butter and sugar as you can get away with. I tend to adapt recipes’ and just see how they turn out but I look out for lower fat version. The internet has loads of ideas on this.
I hope you find this useful
Exercise Associated Muscle Cramps (cramps that only occur during exercise) and most commonly occur in the in calf for runner and can just twinge to being very very painful. This occurs when the muscle involuntary contracts and does not relax. It is though this is due to unusual stimulation of the muscle but really the exact cause is not known. However cramp occurs more readily in tired muscles and therefore if only occurring in races only it in my experiment will be lack if your muscles able to cope with the exercise at this stage of the race and often something has to change in training for example at end of very long runs putting in race pace efforts when muscles tired. If you are coached then speak to your coach about this. I don’t think this is nutrition related as although hydration (dehydration) has been associated as a possible cause of these cramps but in fact the evidence is not that strong to support this although those are an exceptionally sweaty individual with other factors are perhaps more likely to cramp. You may also have heard that cramp is linked to the loss of potassium, calcium and magnesium but this has very little support as there is little of these lost in sweat. I would say that if you do not fuel well before these races that might also increase chance as under fuelling will mean muscles will fatigue earlier than they might so make sure coming up to a half you eat as if you are still training hard for the last 2 days before the race and if take more than 90mins to complete race perhaps sufficient some fluid /fuel along the way.
Some suggestions to reduce risk of cramp are as follows:
I really hope this helps.
Thanks, Ruth! That was more information than I was hoping for! Thanks for the advice
Thanks for the comprehensive answer Ruth, will take all that on board.
My advice is always keep it simple! During endurance running simple carbs are recommended as you body is only wanting the sugar, you have enough fat and protein in reserve (although no matter how well fueled you are you will still use some fat & protein but primarily carbs). This message has not changed in sports nutrition but you may read about fats and protein forming some of the foods in distances above the marathon but distances under this simple sugars and drinking to thirst is the key messages. However you should aim to get away with as little sugar as you need without compromising performance as too much may cause stitches, stomach discomfort and feeling sick and too little you run out of energy. If you are running anything under an hour steady no fluid or fuel is generally needed unless you start dehydrated, very hot etc. If you run for over an hour but still under 90minutes and it is steady I would still suggest no fluid/food but but if running above 90minutes I would start carrying fluid and fuel. Start with 20g of carbs per hour so this would be around 330ml of an isotonic sports drink or fresh orange diluted with water by half (so 50% water, 50% fruit juice) but often water is enough and you may struggle to drink 330ml in an hour so instead you could have 4-5 jelly babies/other jelly sweets and drip feeding over the hour so one every 15minutes or have a gel at 45minuts (these are usually around 25g). People will have different levels of stomach comfort with different foods & need different amount of carbs per hour but I suggest you will find your balance at around the 20-40g mark some may need as much as 50g only a few will need more than that. A race is always going to have bad patches but nutrition can help!
I hope this gives you a guideline to start. Good luck.
This is a good question. Antioxidants is a very interesting area and these are found naturally in brightly colored fruit and veg (berries, oranges, peppers etc) as well as tea’s and some other foods so first I would suggest you have at least 5 different brightly colored fruit & veg in diet. A commercial food you could try is “cherry active” (concentrated form of cherry juice) a lot of this research is subjective feeling of less soreness etc but more recently there is more objective information that this may reduce soreness due to the anti inflammatory effect the antioxidants are having. If decide to try this cherry juice do not then add any further supplementation of antioxidants, other than by natural foods, as it is shown that too much antioxidants through supplements may start causing more stress to your body.
Visit the official Runner's World page
Follow Runner's World on Twitter
Other Natmag-Rodale Sites
Run For Charity
About Runner's World
Runner's World is a publication of Hearst Magazines UK which is the trading name of The National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP. Registered in England 112955. All rights reserved.
Website powered by: Immediate Media Company Ltd. | © Runner's World 2002-2013 |